Jerk Chicken with Mango Chickpea Salad by Chef Nikk Burton

Ingredients:

  • 4 chicken thighs, bone-in skin on

  • 3 cloves garlic, minced

  • ¼ cup scallion

  • 1 jalapeño, minced

  • 3 limes, juiced

  • ½ cup soy sauce

  • 3/4 cup vegetable oil, divided

  • ¼ cup fresh ginger, minced

  • ½ cup brown sugar

  • 1 Tablespoon ground allspice

  • 1 teaspoon ground nutmeg

  • 2 Tablespoons salt, divided

  • 1 Tablespoon pepper

  • 1 mango, peeled and diced

  • 1 can chickpeas, drained

  • ½ cup red onion, diced

  • ½ cup cucumber, diced

  • ¼ cup cilantro, chopped

Directions:

  1. Preheat oven to 400 degrees.

  2. In a bowl, combine garlic, scallion, pepper, juice of one lime, soy sauce, 1/4 cup of vegetable oil, ginger, brown sugar, allspice, nutmeg, salt and pepper.

  3. Place chicken in bowl and toss together to coat each piece.

  4. Place chicken on a baking sheet lined with aluminum foil or parchment paper.

  5. Place into the oven, bake for 25–30 minutes, ensuring an internal temperature of 165°F.

  6. In a separate bowl, mix together mango, chickpeas, red onion, the juice of 2 limes, 1/2 cup of oil, cucumber and cilantro. Allow to marinate 5 minutes.

  7. Serve chicken with mango salad.